For the base:
6 eggs
120g caster sugar
120 g of flour
For the cream:
6 egg yolks
200 g of sugar
6 slices of chocolate
200 g butter
vanilla to taste
Rub the yolks with the sugar. Then add the beaten egg whites in a solid foam, and gradually put the flour. The resulting biscuit dough divided into 6-7 equal parts and bake cakes appropriate amount of the same size. When the cakes have cooled, spread their burnt sugar and cream sandwiched. Top and sides of the cake as well oil cream and decorate with nuts.
To prepare the caramel 250g caster sugar without heating the water with constant stirring until it melts and turns light brown.
To prepare the cream to rub the pot with hot water, sugar and egg yolks, vanilla and grated chocolate, until the mixture thickens. Cool slightly and stir until smooth with whipped butter until fluffy.
6 eggs
120g caster sugar
120 g of flour
For the cream:
6 egg yolks
200 g of sugar
6 slices of chocolate
200 g butter
vanilla to taste
Rub the yolks with the sugar. Then add the beaten egg whites in a solid foam, and gradually put the flour. The resulting biscuit dough divided into 6-7 equal parts and bake cakes appropriate amount of the same size. When the cakes have cooled, spread their burnt sugar and cream sandwiched. Top and sides of the cake as well oil cream and decorate with nuts.
To prepare the caramel 250g caster sugar without heating the water with constant stirring until it melts and turns light brown.
To prepare the cream to rub the pot with hot water, sugar and egg yolks, vanilla and grated chocolate, until the mixture thickens. Cool slightly and stir until smooth with whipped butter until fluffy.